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Lamb/Veal
MALAYSIAN SPICED LAMBCHOPS WITH PICKLED CUCUMBER AND CILANTRO CRÈME FRAÎCHE
Rack of Lamb With Dijon Mustard and Garlic Breadcrumbs
Chef Paul Prudhomme’s Bronzed Lamb Chops
Grilled Lamb Lollipops with Noisette Potatoes and Mint Julep Glaze
Plume de Veau
Community Coffee Marinated Rack of Lamb with Corn Maque Choux
Rack of Lamb with Dijon Mustard and Garlic Breadcrumbs
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New Orleans-Style Meunière Sauce
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Crawfish Stuffed Bell Peppers
Easy Aspic
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